AFANDI, Frendy. The Correlation Between Amylopectin Chain-Length and Glycemic Index Value of Carbohydrate Foods: A Review. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 3, n. 2, p. 165–180, 2023. DOI: 10.33830/fsj.v3i2.6503.2023. Disponível em: http://jurnal.ut.ac.id/index.php/foodscientia/article/view/6503. Acesso em: 10 may. 2024.